Perfect Lemon Meringue Pie

A dessert to impress, our lemon meringue pie uses Pillsbury Pet Ritz deep-dish pie crust to save time.

  • Prep Time 20 min
  • Total Time 3 hr 25 min
  • Servings 8

1
Pillsbury™ Pet Ritz® frozen deep dish pie crust
5
eggs, separated
1 3/4
cups sugar
Grated peel of 5 lemons (about 3 tablespoons)
Juice of 5 lemons (about 1 cup)
1/3
cup + 1 tablespoon cornstarch
1 1/2
cups boiling water
1
tablespoon butter
1/4
teaspoon cream of tartar
Dash salt

  • 1 Heat oven to 400°F. Let crust thaw 10 minutes. Bake on oven rack 11 to 14 minutes or until lightly browned. Cool.
  • 2 In large microwavable glass bowl, mix egg yolks, 1 1/2 cups of the sugar, lemon peel, lemon juice and cornstarch with whisk. Add ¼ cup of boiling water into the mixture using whisk to combine. Add an additional ¼ cup of boiling water. Add the remaining boiling water to the mixture.
  • 3 Microwave on High 4 minutes; stir with whisk. Microwave on High an additional 2 minutes; stir. Continue microwaving at 2-minute intervals at a time until lemon mixture is thickened, about 8 minutes. Stir in butter.
  • 4 Reduce oven temperature to 325°F. In a medium glass bowl, beat the egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in remaining ¼ cups sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Spoon egg white mixture onto pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking.
  • 5 Bake 35 to 40 minutes, or until the meringue is golden brown and temperature in center of meringue reaches 160°F.. Cool away from draft 2 hours. Refrigerate cooled pie until serving. Store covered in refrigerator.

Expert Tips

If you get in a real pinch, you can make the meringue without cream of tartar. However, the cream of tartar keeps the egg whites from becoming runny, so it’s worth a quick trip to the store if you don’t already have it in your pantry.

When adding the sugar to the egg white mixture, watch the meringue closely! You want the peaks to be foamy and stiff, but not dry. Test it every 30 seconds or so while beating to avoid over mixing the meringue.